Ingredients:

1 pork loin, 2.5 lbs

1 loaf of crusty Italian bread 

12 Oz bacon

Garlic powder, salt, pepper to taste

Chopped rosemary

EVOO (extra virgin olive oil) as needed

4 Oz white wine

Directions:

Generously season the pork loin on all sides with the garlic, salt, pepper and rosemary.

Place on a dish, cover and place in refrigerator for at least an hour so that seasonings are absorbed.

When you’re ready to cook the roast, cut the loaf of bread in half horizontally (as if you’d be making a big sandwich).

Hollow out the bread by removing most of the soft inside part but leaving about an 1/2 “ crust.

If loaf is longer than the roast, trim off both ends to make it in equal length to the meat.

Drizzle the inside of both bread halves with olive oil and seasoning to taste.

Place the seasoned meat inside the bottom half of bread.

Cover with top half of bread.

Gently wrap the meat-stuffed loaf with bacon slices, placing them next to each other to cover entire surface.

Tie with kitchen twine to keep roast from opening up during cooking.

Place wrapped and tied roast on a cookie sheet lined with parchment paper.

Cook in preheated 375F oven for one hour.

Add white wine to the pan juices halfway through cooking time.

Allow roast to rest for a few minutes before slicing/serving. 

TIPS:

Make sure to buy a crusty Italian loaf of bread for this recipe. A loaf with soft crust will get mushy. 

I like to use rosemary for this roast but fennel seeds would work too.

If you prefer a roast less done, cook for a shorter amount of time but make sure that internal temperature is at least 150F. 

Always allow meat to rest 3 to 5 minutes before serving.